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ISO DIS 17718
M00018260
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ISO DIS 17718 2012 Edition, June 16, 2012 WHOLE MEAL AND FLOUR FROM WHEAT (TRITICUM AESTIVUM) - DETERMINATION OF RHEOLOGICAL BEHAVIOUR AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE
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Description / Abstract:
This method applies to wheat flours (T. aestivum)
produced by industrial milling or laboratory test milling. It is
equally possible to implement whole wheat meal.
NOTE Laboratory test-milled flours are obtained according to the
protocol given in BIPEA guidance document BY102D 9302.